White chocolate & raspberry pots
They may take a little effort but these pretty little puds can be made ahead then brought to the table straight from the fridge
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes plus chilling
- Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.
- Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don't boil or you'll scramble the eggs), then strain into a jug.
- Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set. They should be just firm but not solid.
Per serving
543 kcalories, protein 8.6g, carbohydrate 35.2g, fat 41.9 g, saturated fat 22.6g, fibre 0.5g, salt 0.22 g
Recipe from olive magazine, March 2009.
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Ingredients
- 284ml pot double cream
- 150ml milk
- 450g white chocolate , chopped
- 6 egg yolks (freeze the whites)
- 150g frozen raspberries , defrosted
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes plus chilling
Ingredients
- 284ml pot double cream
- 150ml milk
- 450g white chocolate , chopped
- 6 egg yolks (freeze the whites)
- 150g frozen raspberries , defrosted
Per serving
543 kcalories, protein 8.6g, carbohydrate 35.2g, fat 41.9 g, saturated fat 22.6g, fibre 0.5g, salt 0.22 g
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25 February 2009
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04 March 2009
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02 March 2012
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